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Pumpkin Chocolate Chip Muffin Recipe
The air is getting chilly and hoodies and collars get pulled up as we walk our kids to school. What is better to greet the family at the kitchen then the yummy warm smell of freshly baked pumpkin chocolate chip muffins.
A bonus here is that pumpkin (even from a can) is high in dietary fiber, Vitamin A , C, E and B6, Iron, Folate, Magnesium, rich in potassium which is great for blood pressure levels, and so much more!
Here is a simple and yummy recipe that makes about 14-16 muffins. I use paper liners for quick and easy clean up! I make this every October since I had kids… that is a long time.
Pumpkin Chocolate-Chip Muffins – from the Kitchen of Elaine Tan Comeau
¾ cup white sugar ½ tsp baking soda
¼ cup vegetable oil ½ tsp ground cinnamon
2 eggs ¼ tsp salt
1 cup canned pumpkin ¼ tsp ground nutmeg
¼ cup water ¾ teaspoon baking powder
1 ½ cups all purpose flour ½ cup semisweet mini chocolate chips
3 Easy Steps:
- Preheat oven to 400. Line the muffin pan with paper cups or grease and flour the muffin pan.
- Combine and mix the sugar, oil, eggs, pumpkin and water. In a separate bowl, mix together the flour, baking soda, baking powder, spices and salt. Combine the wet and dry ingredients and mix. Fold in the chocolate chips.
- Fill the muffin cups 2/3 full with the batter. Bake in the preheated oven for 20-25 minutes.
Enjoy with milk, hot chocolate, or a latte! Yum! Plus at least four hugs a day.